Coconut Curried Roast Butternut Squash and Apple Soup 9

Kale Salad with White Beans, Fine Herbs, Shaved Celery, Meyer Lemon and Good Faith Farms Olive Oil 10

Little Gem Salad with Gold Beets, Olives, Blue Cheese, Nut Seed Crumble and Garlic Anchovy Dressing 11




Daikon Radish Cake with Griddled Shiitake Mushrooms and Scallions 12

Firefly Classic Yummy Roasted Brussels Sprouts with Parmesan and Truffle Oil 11

Soul Warming BN Ranch Heritage Turkey and Brown Rice Porridge 14

Spicy Chile Ginger Glazed Japanese Sweet Potato Tostones 7






Caramelized Kabocha Squash Risotto with Spinach, King Trumpet Mushrooms and Sage-Brown Butter 18

Grilled Swordfish with Avocado, Citrus, Roasted Beets, Winter Greens and Sometimes Somewhat Spicy Shishito Peppers 28

Mary’s Chicken Breast with Braised Tokyo White Turnips and Roasted Happy Boy Broccoli Shoots 24

Seared Cauliflower with Wilted County Line Chicories, Lentil Rice Cakes, Garnet Yam & Rutabega Hash and Caper–Green Olive Salsa Verde 20

Grilled BN Ranch Lamb Sirloin with Thyme Scented Scalloped Potatoes and Caramelized Onion Jus 28

Brad’s Classic Meatloaf with Classy Hunter Sauce, Parsnip Mash and Roasted Baby Carrots 22



Sides: Braised Happy Boy Rainbow Chard and Carrots 6

Sautéed Baby Spinach with Lemon, Shallot and Toasted Garlic 6

Warm Acme Levain or Firefly GF Nut & Seed Bread with Seasonal Spread 2.5


Health and sustainability are essential when choosing all of our ingredients. We are happy to partner with local purveyors BN Ranch, Happy Boy, Mariquita and Tomatero Farms.


Hand-Etched Artisan Firefly Jars $24


Chefs: Brad Levy and Haley Sausner

Friday, January 2nd, 2015